A 20 per cent service charge added by Gordon Ramsay to Christmas and New Year menus at his Lucky Cat restaurant has reignited the debate over tipping in Britain. The charge, applied for a limited period at the 22 Bishopsgate venue, has prompted questions about the rising cost and complexity of dining out.
Service charges have gradually increased from 10 to 12.5 to 15 per cent, and occasionally beyond, according to industry observers. Research by RSM UK in 2024 found that 22 per cent of diners now opt out of paying optional service charges, with the figure rising to over a third in the southwest, east Midlands and Yorkshire.
Saxon Moseley, partner and head of leisure and hospitality at RSM UK, suggested the rising cost of living may be driving this trend. 'With energy bills rocketing and inflation making everything feel like a luxury, the idea of handing over an extra 12.5 per cent for less-than-stellar service feels like an unnecessary indulgence,' he said.
Rory Cox, owner of The Prancing Stag in Glasgow, does not add a service charge. 'I've always felt it should be up to the guests if they wish to leave a tip. Adding one on puts the customer in an awkward position if the meal or service hasn't been up to standard,' he said. Cox also noted the shift from cash to card tips, which means staff wait until the end of the month to receive tips, docked for tax and processing fees.
Gary Townsend, chef and owner of Elements in Bearsden, declined to comment. The debate highlights growing unease among diners, with nearly half preferring to tip at their own discretion without feeling coerced by a supposedly optional charge.
